Chicken and Rice Soup


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  • 1 rotisserie chicken
  • 6 cups low-sodium chicken broth
  • 6 cloves garlic
  • 1 large carrot
  • 1/2 cup brown rice
  • 8 oz. asparagus
  • 1 bag frozen peas
  • 1 Tbsp. chopped parsley
  • 1 Tbsp. chopped chives
  • 1 Tbsp. lemon juice


1. Shred rotisserie chicken. Add chicken, broth and rice to slow cooker.

2. Finely chop garlic gloves and slice carrot. Add both to slow cooker. Cover and cook until rice is tender, about 1 hour on high.

3. Add asparagus and peas to the slow cooker. Cook uncovered on high until vegetables are bright green and tender, about 15-20 minutes.

4. Stir in parsley, chives and lemon juice and serve!


To make your meal even healthier, start with a smaller portion and include a whole grain like whole-wheat bread


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